Wednesday, September 19, 2012

Spinach Cheese Quiche

Another favorite quiche, Spinach!
It's another easy mix and pour filling.
Micro the spinach for about 4 minutes in a
covered casserole. Break up with a fork and when
it's cool enough to handle, squeeze out the liquid.
Or use 1C packed fresh spinach, stems removed
and roughly chopped.
 Scatter onto the bottom of an unbaked pie shell.
 Combine the seasonings and sprinkle half on top.
Top with the shredded cheese. I used all cheddar
this time, but you can use any combination of
 cheddar, Swiss and a little Muenster is good too.
 Whisk the eggs with the half&half and the
remaining seasonings and carefully
pour over the cheese.
You can also just combine everything is a large
bowl. That's what I usually do.
 Redistribute with a fork if needed.
 Bake @ 350 for 30-35  minutes.
 Let rest 5 minutes before cutting.
A nice lunch.

Spinach Quiche
1/2 package frozen chopped spinach, (about
 1/2 C cooked with liquid squeezed out).
or 1 C packed fresh spinach
2 C shredded cheese, any/or combo of;
Cheddar, Baby Swiss, Muenster
4 XL eggs
1-1/2 C Half&Half
1/2t salt, 1/4t pepper, pinch nutmeg
unbaked pie shell
1 T dry minced onion (optional)
Scatter the spinach over the bottom on the pie
shell. Season with half the seasoning mixture.
Cover with cheese. Combine the eggs and
half & half with the remaining seasonings
and evenly pour over. Bake @350 for 30-35
minutes. Let sit 5 minutes before cutting.


Links: Stone Gable

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